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Make cupcakes dome! - Page 4

post #46 of 54
Quote:
Originally Posted by GrandmaG

Quote:
Originally Posted by lutie

I am confused...I thought I only wanted my cupcakes to be flat for decorating...Please give advantages of the dome on the cupcake...


Cupcakes usually are flat for decorating but sometimes I think a dome is just pretty when you just need that swirl on top. Also, you can add more filling in them! icon_smile.gif



Thanks so much...I have received my first wedding order of 200 for cupcakes (always have made the fancy cakes, but they want to add the 200 plus a cake) and thought that I was in error...we sometimes get 'stuck' into what makes us most comfortable, but I want to expand into a great deal more...thanks again.
post #47 of 54
Quote:
Originally Posted by mo_gateaux

Quote:
Originally Posted by aces413

Has anyone been able to make the Hershey's Perfectly Chocolate recipe dome? Every time I've made it as cupcakes, they end up flattening out and becoming level on top, even if they looked domed in the oven. I was thinking of slightly reducing the amount of sugar and water in the recipe...would that do it? I read somewhere that I could also slightly reduce the amount of leavening (in this case, baking soda and baking powder)...should I do ALL these things, or just one? Or a combo? icon_wink.gif

Anyone have success with getting cupcakes to dome using this recipe?



The only way i've ever been able to get this recipe to dome a bit was when i sifted all of the dry ingredients and left them overnight. I don't know why in the world this would have worked, but it's the only thing i can think of that i had done differently. let me know if it works for you!



Ok, I need to make this recipe on Friday, so I'll try it and let you know. Hopefully I'll remember to post. I have a terrible memory. icon_razz.gif
Anyway, did you leave the dry ingredients overnight on purpose (AKA--what does this do), or was it just out of convenience? And I'm assuming the bowl was covered, on the counter?
post #48 of 54
Ok...didn't quite work. They rose higher above the liner, but the top/middle flattened out instead of keeping the dome. So they were raised, but flat. Looked kinda weird...haha. I sifted and left the dry ingredients overnight, AND did the 400 degree trick. I think maybe I filled the wells too high (it's hard not to with such a runny batter!), because a few came out pretty nicely.
Oh well, they'll be covered in frosting. However, some are getting dipped in ganache...so I guess I'll spread some of it on and make a dome, let that cool, and then dip them in the ganache.
post #49 of 54
I tried this last night on boxed cupcakes. (Totally not trying to impress anyone with this batch...) I did chocolate first and I put the oven at 400 and then turned it to 350 as soon as I put the cupcakes in. They came up a bit and then went flat.

The second ones I let be in at 400 for a minute before turning it down. They domed ever so slightly.

The third ones I let be in the oven at 400 for 4 minutes and then turned it down and they domed really pretty.

Then I did a white cake mix. Two trays together, 4 min at 400 then down to 300 and they all cake out beautiful.

Later this week I will do it with a batter from scratch. Thank you so much.
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Cupcakeography
My two loves are photography and cupcakes. Combining them makes life perfect.
www.feltphotography.com/cupcakes
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post #50 of 54
Great advice - I can never get my cupcakes to dome.....but i am going to try the 400 degree trick! THANKS icon_smile.gif
post #51 of 54
Another tip is to make sure your oven is good and pre-heated at the 400 degree temp. My oven takes about a half hour. I know on my oven it will say it's at 400 but I keep a thermometer in it and it doesn't always read that hot. Then I don't turn the temp down until I put my first batch of cupcakes in as opening the oven door will drop the temperature quite a bit. I think that's another reason the second batch will sometimes dome a little better. Make sure you bump the temp back up to 400 before you put that second batch in also.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #52 of 54
Thanks for all of the tips in this thread! I just tried the 400 method and my cupcakes look BEAUTIFUL!!! I'm anxious to see if it works with all of my recipes. icon_smile.gif
post #53 of 54
I just baked a batch of chocolate cupcakes from the recipe on the King Arthur box (cake flour). In the oven, they domed nicely and looked beautiful, but fell flat and actually shrunk away from the sides in the tin so they looked like little shriveled cupcakes! Taste great - awesome texture, but look pitiful. Does anyone have experience with the 400 degree method working for this issue as well as doming?

I want really beautiful, domed, fluffy cupcakes from scratch!
post #54 of 54
Yes, I mentioned above that I tried it and will always use it when I need domes for decorating purposes. It really works.
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